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Does anyone know anything about chestnuts?
The real food kind, silly! I've been wanting to make some chestnut food, and when they came into season this year I was lucky enough to have a tree nearby to collect hundreds. They were beautiful, mahogany colored nuts, not like the ones I've bought in the store or on the street, that are darker & bigger. I couldn't cook with them at all : (
Can anyone explain this?
Sorry if I wasn't clear---I want to know why the ones I got off the tree aren't cooking like the ones I got at the store?? They do LOOK different so I'm guessing they're different types. BTW thanks for the recipe, but not needed. I just made a chestnut puree from the ones from the store. Also I DID try boiling the ones from the tree, but they weren't tasty at all, kind of bitter.
3 Answers
- Chef CarrollLv 51 decade agoFavorite Answer
I'm not sure what your ? is but, hey. Chestnuts can be frozen in the shell. But they'll last for two weeks in the very bottom compartment of your fridge. Examine the chestnut to see if any tiny holes, the size of pencil lead, is on the shell. If so you have a worm inside the nut. Just toss em in the yard for the squirrels. I hope this helped. Oh, by the way those are Japanese chestnuts, and they're delicious boiled. Cut an X in the pointed top of the nut and boil them, (or roast). The shell will pull away,slightly, at the X.
Source(s): Exec.chef - scentsnflavorsLv 41 decade ago
CHESTNUT SOUP
1/2 lb. chestnuts
2 cups chicken or veal stock
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 teaspoon ground coriander
1 teaspoon lemon juice
1/4 cup sherry
salt, to taste
Boil chestnuts 10 minutes. Remove from water using slotted spoon. Peel while still warm. Shells and inside skins can be removed easily.
Cook the blanched chestnuts until tender in veal or chicken stock, then mash using a food mill or sieve.
Prepare a cream sauce by combining butter, flour, and milk. Add chestnuts and chicken or veal stock in which they were cooked; season with coriander, lemon juice, sherry and salt
